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APPETIZERS

GHENGIS KHAN WINE
STUFFED MUSHROOMS

  • 2 doz. large mushrooms
  • 2 tbsp. olive oil
  • 1 medium onion, minced
  • 2 stalks celery, minced
  • 2 cloves garlic, minced
  • ½ tbsp. salt
  • ½ tsp. black pepper
  • 1 cup Brotherhood Genghis Khan Ginseng Wine
  • 2 cups breadcrumbs
  • ¼ cup grated parmesan

Remove stems from mushrooms and reserve. Blanch caps in hot water until just soft. Cool under cold water and drain. Mince stems and sauté in olive oil with onions, celery, garlic, salt, and pepper until soft. Deglaze pan with Ghengis Khan Ginseng Wine and simmer until liquid is absorbed. Add breadcrumbs and cheese. Allow to cool and stuff mushroom caps, slightly heaping. Brown in 375 °F oven for approx. 10 min.

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